格氏乳球菌素garviecin LG34分子结构及抗菌活性研究OACSTPCD
Analysis of molecular structure and antimicrobial activity of garviecin LG34
Garviecin LG34(格氏乳球菌素)是由发酵蔬菜中分离出的格氏乳球菌(Lactococcus garvieae)产生的新型广谱乳酸菌细菌素.采用冷乙醇沉淀、Sephadex G50 葡聚糖凝胶层析、SP琼脂糖快速阳离子交换层析及液相色谱-质谱联用对garviecin LG34 进行分离纯化和分子质量测定;采用Edman降解法、圆二色谱法和蛋白质结构预测软件分析garviecin LG34 的理化性质和分子结构;并研究了细菌的最小抑菌浓度及对金黄色葡萄球菌和大肠埃希氏菌生长的影响.结果表明,garviecin LG34 的分子质量为 5654.32 Da,由 46 个氨基酸组成,二级结构主要为α-螺旋结构和无规则卷曲,相对含量分别为 36.6%、51.9%,具有亲水性和结构稳定性.Garviecin LG34 具有广谱抗菌活性,当浓度达金黄色葡萄球菌和埃希氏大肠杆菌最小抑菌浓度的2.0 倍(MIC×2.0)时,对两种菌均表现为杀菌作用.
Garviecin LG34 is a novel lactobacillus bacteriocin with wide antimicrobial spectrum produced by Lactococcus garvieae isolated from fermented vegetables.Garviecin LG34 was separated and purified by cold ethanol precipitation,Sephadex G50 dextran gel chromatography and SP Sepharose Fast Flow strong cation exchange chromatography and its molecular mass was determined by liquid chromatography-mass spectrometry.The molecular structure and physicochemical properties of garviecin LG34 were analyzed by Edman degradation,circular dichroism spectroscopy,Raman spectroscopy and protein structure prediction software.The minimum inhibitory concentration and effects of garviecin LG34 on the growth of Staphylococcus aureus and Escherichia coli were determined.The results showed that garviecin LG34 had a molecular mass of 5654.32 Da,consisted of 46 amino acids.The secondary structure was mainly composed of α-helical and unregulated coil,with relative contents of 36.6%and 51.9%,respectively.Garviecin LG34 was hydrophilic and structural stable.Garviecin LG34 had broad-spectrum antimicrobial activity.Garviecin LG34 exhibited bactericidal action against both S.aureus and E.coli when it reached 2.0 times of their minimum inhibitory concentration.
高玉荣;李大鹏;王未;尹艳君;张凤琴;宋俊梅
巢湖学院生物与环境工程学院,合肥 238024
轻工业
格氏乳球菌素分子结构理化性质抗菌活性
garviecin LG34molecular structurephysicochemical propertyantimicrobial activity
《中国食品添加剂》 2024 (001)
1-7 / 7
安徽省自然科学基金面上项目(2108085MC121).
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